Exam 2 Flashcards
How long does it take for muscle to be converted to meat
up to 24 hours
During and after slaughter process, what is the body trying to maintain
homoeostasis
What is homeostasis controlled by?
Nervous and endocrine system
What is immobilization?
The animal is rendered unconscious due to the disruption of nervous system
What are the 3 methods for immobilization
Mechanical
Electrical
Chemical
What is exsanguination?
Massive bleeding, severe compromise homeostasis
What happens to blood pressure during exsanguination
Goes down
What happens when blood pressure goes down? (3 things)
- Heart pumps faster
- Blood vessels in limbs constrict to increase blood pressure
- Forces blood to vital organs
What is system is loss during exsanguination?
Circulatory system
What happens when circulatory system is loss?
- Loss of transport system, nothing gets to/from the muscles
- Build up of lactic acid
The muscle is shift from what type of metabolism to what type of metabolism
Aerobic metabolism to Anaerobic metabolism
What happens during the metabolism shift
- Small stores of oxygen is lost quickly
- Aerobic metabolism fails
What happens to pH during muscle to meat
Declines causing the build of lactic acid
What is the most important changes in meat quality?
pH
What happens during lost temperature control?
Heat production of the muscle increases
What happens when heat production of the muscles increases
No circulatory system
Heat from body shutdown
Heat from metabolism causes muscle temp to go up
What happens during rigor mortis? (3)
- Stiffening of the muscles
- Permanent actin/myosin cross bridging
- Can’t break without ATP
What happens when rigor mortis is interrupted
Pre rigor chilling
What happens during Pre rigor chilling
Muscle is frozen before rigor
What happens when muscle is thawed?
Massive Ca+ dump
Short sarcomere equals what?
Tough meat
What is PSE
Pale, Soft and Exudative
What causes PSE in Biochemical stand point
Acute stress
What causes acute stress
- Within hours of slaughter
- Cause temp and pH variations from normal
What animal are common for PSE
Pork and Turkey - white muscle fiber
PSE in a metabolism standpoint prior to slaughter
- Increase heart rate and temperature
- ATP depleted
- Switch to anaerobic metabolism
What happens when we switch to anaerobic metabolism
Build up of lactic acid
PSE in a metabolism standpoint after slaughter
- Increase muscle temperature and lactic acid
- Decrease in pH due to the lactic acid
- Accelerated muscle to meat
What is the result of PSE
- Increase temp + Rapid decline in pH
- Denatured
- Myogloin gets washed away
- Lose structural integrity
What does it mean to denature
Change in shape, causing purge
What is purge
Pale color
What happens when myoglobin gets washed away
increase purge = pale color meat
What does it mean to lose structural intergrity
becomes soft
what does PSE affect
-pH
- shift in metabolism
- temperature
- rigor mortis
PSE quality problems
- Visual
- Juiciness
- Tenderness
- Processing
PSE Visual
Looks bad and purge in package
PSE Juciness
Very dry to due the lack of water
PSE Tenderness
Little change, but linked to juiciness
PSE Processing
Doesn’t hold ingredients, especially water
What is DC and DFD
DC = Dark Cutter
DFD = Dark, Firm and Dry
What happens to pH during DC
slow pH
What is causes DC
chronic stress
What is depleted in DC
glycogen
post harvest in DC
- Reduce lactic acid
- denaturation resulting increase water binding
DC result
- Dark color due to increase water binding and Mb
- Less denaturation = firm
- Increase water binding
DC impact only what?
pH
Is there USDA grade for Dark Cutter
No
DC quality problem
- Visual
- Juiciness
- Tenderness
- Flavor
- Processing
DC Visual problem
Too dark in color
DC Juiciness problem
High juiciness
DC Tenderness
Little Change
DC Flavor
Off flavor
DC Processing (Quality)
Quality - holds water very well
DC Processing (Safety)
Higher water activity for micro growth
Impact of Meat QUANTITY
- Bruises and Broken bones
What is Bruising and Broken Bones
Breaking of capillaries and bones
What causes Bruising and Broken Bones
- Overfilling transportation
- Poor Handling
- Poor plant design
How do we avoid meat quality and quantity problems
Proper facilities
Proper handling
Genetic Selections
Facilities Common Problems
Noice, Slippery floor, Steep ramp
Handling Common Problems
- Poor trained employees
- Electric prodding
- Reproductive cycles
What is meat color
Visual Appeal
Palatability
What is the most important at purchase
Meat color
What are the 2 proteins for Meat Color
Myoglobin (more work)
Hemoglobin
What causes in difference in color
- Species
- sex
- Muscle location
- age
What is the function of myoglobin
Oxygen transport
2 parts of myoglobin
Globin and Heme Ring
What is heme ring
6th ligand determines color
What color is DeOxyMB
purple
What color is OxyMb
Red
What color is MetMb
Brown
What happens if O2 is added to DeOxyMb
OxyMb
What happens if OxyMB is oxidized
MetMb
What is DeOxyMb
Nothing bound at 6th ligand
What is OxyMb
O2 bound at 6th ligand
What is MetMb?
H2O bound at 6th ligand
What is the main source of meat
Iron
What causes oxidation
- Oxygen - prolonged exposure
- Light
- Heat
- Ingredients - Pro-oxidant
Palability
- Desirable taste and texture properties
4 things in Palatability
Tenderness
Juiciness
Flavor (taste and aroma)
Appearance
What are the major things that impact Tenderness
Connective tissue (collagen)
Sarcomere length
Proteolytic enzymes (aging)
Tenderness - Connective Tissues
- Collagen and Elastin content
Collegen relate to Tenderness
Amount and Chemical Crosslinking
What causes an impact on Connective Tissues
Animal age
Muscle location
Sex
Tenderness - Sarcomere Length
Increase length = increase tenderness
Tenderness - Proteolytic Enzymes
- Degrade proteins postmortem
What is Calpain
2 calcium dependent enzymes
- m calpain and u calpain
What is the inhibitor of Calpain
Calpastatin
Tenderness - marbling
More related to juiciness and flavor than tenderness
What is Gustatory
Taste
What is olfactory
smell
What is the meat cookery objective
Safety and Improve palability
What is the 2 types of cookery
High temp and low temp
What is the temp for high temp cooking
> 250
What are the example of high temp cookery
Broil
Grill
Fry
What is the tenderness of high temp
tougher
What is the Flavor of high temp
caramelizes sugars
What is the temp of low temp
190 - 249
Example of low temp cookery
Braise
Simmer
Smoker
Tenderness of low temp
tender
Flavor of low temp
Caramelizes
What is the reason for processed meat
Preservation
Flavor/palatability improvement
Convenience
Adding value
What are the ingredients in processed
Meat
Salt and Water
Phosphates
Seasonining
Nitrite or Nitrate
What is the reason for meat
source of protein
What is the reason for water
Dispense ingredients
Temp control
Increase juiciness
What is the reason for salt
Extract proteins
Helps with water holding capacity
What is the reason for phosphates
Increase pH and water holding capacity
What is the reason for seasoning
provides product identity
What is the reason for nitrite
Increases preservation and sets the cured pink color
What is a fresh sausage
Uncooked
Not smokes
Not cured
What is smoked sausage
No thermal process
Not cured
Cold smoked
What is fully cooked sausage
Thermal process
May or may not be smokes
Usually cured
No shelf life
What is luncheon loaves
Same as fully cooked. Larger diameter
What are the types of Luncheon Loaves
Whole muscles
Chunked and formed
Ground Sausage
What is Dry and Semi dry sausage
Reduce pH
May or may not be shelf stable
What is fermented in Dry and Semi dry sausage
bacteria convert carbs to lactic acid
What is acidified in Dry and Semi Dry sausage
Encapsulated acid
What is the basic sausage processing steps (PISTCP)
- particle size
- Incorporate ingredients
- Stuff into casing
- Thermal process
- Cool
- Package
Types of particle size
Large particle size
Medium particle size
Fine particles
Large particle size types and how to cut
Luncheon meat and knife
Medium particle size types and how to cut
Coarse sausage and grinder
Fine particle size types and how to cut
Emulsion and bowl chopper
How to incorporate ingredients to. luncheon meat
injector and vacuum tumbler
How to incorporate ingredients to sausage
mixer
What is the purpose of Nitrite (NO2-)
- Prevent warmed over flavor
- Fix reddish pink color
- Inhibit Microbial growth
What is Sodium Erthorbate/ Ascorbate
Curing accelorator
What happens if MetMb is heated
Denature MetMb
What color is Denature MetMb
Gray brown
What happens if Denature MetMb is oxidized
Oxidized Porphyrins
what color is oxidized porphyrins
Green, yellow, colorless
What is Nitroso Met Mb
DeoxyMb and OxyMb added with nitrite
What color is Nitroso Met Mb
brown
What happens if Nitroso Met Mb is added with NO
NitrosoMb
What color is NitrosoMb
Dark red
What happens if Nitrosos Mb is heated
Nitrochemchrome
What color is Nitrochemchromo
Pink
What is the alternative to nitrite
Vegetables
What vegetables has high amount of nitrite
Celery Juice
What are the two method in curing
Dry rub and Pickle/Brine
What is dry rub
No water added
Slow process
What is the pro of dry rub
Increase quality due to consistent cure reaction
What is the con of dry rub
Slow causes bone sour (rotten)
what is pickle/brine
Water is added
What are the 2 types of pickle/brine
Immerse or soak
Pump/inject (more often)
Pro of using pickle/ brine
Fast
Con of using pickle/ brine
Decrease quality
Microbial contamination
What is the mammary gland
the udder
What is consisted in the Inguinal canal
Arteries, veins, lymph vessels and nerves
Before milking how much can udder weight
50 kg
How many quarters does cows have
4 quarters
How many quarters does goats have
2 sides
what is the Alveoli and Small ducts
Tissue that secrete the milk
What are Alveoli and Small ducts made up
Epithelial cells
What is the purpose of epithelial cells
Remove water and nutrients to convert to milk
Does Large/Major ducts secrete milk
NO
What is the Annular fold
Connective tissue
What is the teat meatus/streak canal
3-5 fold that drains the milk
What is the teat meatus/streak canal purpose
- prevents escape of milk
- Barrier to bacteria and foreign material
Where is majority of the milk located
60% alveoli, 40% cisterns and major ducts
Stages of Dairy Cows
Calving
Lactation
What is the milking process
- Disinfect udder
- Strip the udder
- Wipe the disinfectant off udder
- Place machine on udder
- Disinfect udder again
What happens when disinfect udder
Use iodine solution
What happens when strip the udder
Empty teat cistern
Check milk is clean
What happens when machine place on udder
Complete milking processing
Rank milk composition high to low
Water
Carbohydrate
Fat
Protein
Vitamins and Minerals
What is in carbohydrate
Lactose
What are the 2 types of lactose
Alpha lactose
Beta lactose
Alpha lactose temperature
- High temperature more soluble
- Low temperature crystalize
Beta Lactose temperature
- Low temperature more soluble
- High temperature crystalize
Solubility is dependent on what
Temperature
What is lactose crystallization
When concentration of lactose exceeds its solubility
Alpha lactose crystals are what
hard
Beta lactose are
sweeter and more soluble
How many fatty acid make up 90% of milk
15 - 20 fatty acids
Majority of fat is saturated or unsaturated fatty acids?
Saturated fatty acids
How many AA in milk protein
9 amino acids
What are the two types of protein
Casein and Serum
What protein makes up more of the milk
Casein
What are the water soluble vitamins in milk
B1, B2, B3
What are the fat soluble vitamins in Milk
A, D, E, K
What vitamin is required for all types of milk
Vitamin A
What vitamin is fortified
Vitamin D
What types of minerals is milk source for
Calcium
Magnesium
Phosphorus
Potassium
Selenium
Zinc
What is fluid milk
Beverage use
Production Step for fluid milk (SPHV)
- Standardization
- Pasteurization
- Homogenization
- Vitamin Fortification
What happens in Standardization
Centrifugal separators
Add cream back
What are the two types of pasteurization
High Temperature Short Time (HTST)
Ultra Pasteurization
High temperature short time
Minimal impact on quality
161 F for 15 sec
Ultra Pasteurization
Higher heat
Shelf life
Cooked Milk Flavor
What happens in homogenization?
Decrease fat globules
High pressure forcing milk through a screen
Vitamin fortification
Vitamin A require equivalent to whole milk
Vitamin D fortified
What is PMO
Pasteurized Milk Ordinance
PMO is revised how many years
2 years
What department’s overlooks milk
FDA
What are the milk regulations
Milk parlor and processing design
Milking practices
Milk Handling
Sanitation
Standards for Grade A milk
Fluid Milk Variations
Fat content
Lactose Free
A2
How to produce lactose free
Lactase
What is A2 milk
Different casein to reduce dairy intolerance due to protein
What are the 2 types of Casein
A1 beta casein
A2 beta casein
What casein does regular milk have
A1 and A2
What casein is the problem to people
A1
What casein does A2 milk have
A2
What is mastitis
Inflammation of the udder
What causes mastitis
typically caused by microbial infection
What happens if the udder is contaminated?
Milk has a increase in bacteria counts and somatic cells
What is somatic cells
Primarily white blood cells
Are somatic cells normally in milk
Yes
What enzymes are in somatic cells
Lipolytic and proteolytic enzymes
What is lipolytic
breakdown fats
What is proteolytic
breaks down protein
What happens to milk when somatic cells is increased
deterioration of milk fat and protein
What is the FDA regulation on antiobiotics
No antibiotic residues
Testing on farm and plant
What is the label for hormones and why
No hormones added, milk naturally contains hormones
what is rBSt and its used
Growth hormones, increase milk production
Standard identity of ice cream
10% or more milk fat
20% milk solids
Must weight 4.5 lbs/gallon
What are simple ingredients
Water
Butterfat
Sweetners
Water in ice cream
From milk
Butterfat in icecream
Gives creaminess
What is the percent of fat in regular ice cream
10% - 16%
What is the percent of fat in premium ice cream
16% and more
Where is butterfat from
Cream
What is the sweetners
Adds flavors
Lowers the freezing point
Too much sugar can lead to what ice cream
too soft
What type of milk is added to ice cream and what does it do
Milk solid that is not fat
Stabilize the air
What are the complex ingredients
Emulsifiers
Stabilizers
Flavorings
Colors
Chunks
What is emulsifier in ice cream
Keep fat structure and air distribution in place
What is stabilizers in ice cream
Increase viscosity, reduce ice crystals
What is flavorings in ice cream
Natural and artifical
What is chinks in ice cream
Fruits, Nuts, chocolate
Basic Step to Ice Cream (BPHAAFCPH)
- Blend ice cream mixture
- Pasteurize mix
- Homogenize
- age the mix
- Add liquid flavors and colors
- Freeze
- Add chunks
- Package
9 Harden
What happens during ice cream blend
Milk fat, solids, stabilizer, and emulsifiers blended
2 types of pasteurize ice cream temperature
155 F for 30 min
175 F for 25 seconds
What happens during homogenize
Increase pressure screen to reduce fat globules
What happens during Age the mix
40 F for 4 hours or overnight
Improves whipping properties
What happens during Freeze
Freeze and incorporate air called overrun
What happens during Chunks
Can’t be added before freezing
What is the temp for Harden
Holding temp -13F
Holstein cows
Dutch Origins
Most common in the US
High milk volume
Jersey
English Origin
Small body size
High heat tolerance
High butter fat milk
Brown swiss
Swiss orgin
Oldest breed
High protein to fat ration
Good for cheese production
Guernsey
English origins
High vitamin A (yellow, golden)
Aryshire
Scottish Origins
Easily adapt to enviroment
Milking Shorthorn
Great British Origins
Dual purpose breed
High protein to fat ratio